Process for preparing non-alcoholic beer with reduced content of gluten and burdensome saccharides and non-alcoholic beer with reduced content of gluten and burdensome saccharides prepared in such a manner

摘要

ufeffu0159eu0161enu00ed relates to manufacturing method of near beer low gluten and burdensome carbohydrate, which with sladina after rmutovu00e1nu00ed and scezovu00e1nu00ed cool at zu00e1kvasnou temperature and then zakvasu00ed uppermost for brewing yeast strain, which is to add in mnou017est he knows of at least 0,5 litre of for brewing yeast 1 hl a wort.before the main fermentation and / or during add at least one protease, hydrolysis of proteins in the course of beer production, reduce the amount of gluten in the conversion to a maximum of 10 mg / 100 g of dry matter of the finished beer, and at least one sacharolyticku00fd enzyme that splits a u011bu017euju00edcu00ed carbohydrates into simpler sugars, which are then transformed into co.sub.2.n. brewer's yeast, power and alcohol. as a result, the quantity of carbohydrate in the finished beer applied reduced to not more than 0,5 g / 100 ml of the finished beer fermentation then takes place at the temperature of the maximum 25 degrees to the difference between the perceived and the achievable prokvau0161enu00edm not more than 5%, and after the termination prokvau0161enu00e1 sladina filters and chmelu00ed calculated bitterness of finished beer, 15 to 30 ibu.and, during the subsequent chmelovaru, evaporation will reduce the amount of alcohol in the mladinu011b calculated maximum 0,5% vol. in the finished beer. after chmelovaru is created by the product cools in temperature sudovu00e1nu00ed, dosytu00ed and stored in a zracu00edho tank in which lets the minimum duration is 2 days. during maturation of the product with the advantages of a chmelu00ed cold chmelenu00edm.the solution further includes non-alcoholic beer low gluten and burdensome carbohydrates prepared manner according to the invention.